Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based foods, stability is essential to preserve their nutritional v...
| 發表在: | Food Chemistry: X |
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| Main Authors: | , , , , , , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
Elsevier
2025-07-01
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| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S259015752500639X |